Priprioca is an Amazonian root that until recently has mainly been used by the cosmetic industry, however, thanks to a new focus from chefs like Alex Atala at his D.O.M restaurant, the ingredient is now finding it’s into kitchens with a number of uses in sweet and savoury dishes.
It’s produced by small Amazonian communities and until Atala decided to start research it had never been used in food. It carries a strong mix of aromas and acts similar to vanilla with woody flavour.
In the video below Atala sets out explaining his work with priprioca and the interesting story of how an ingredient used for perfume is now an arsenal in his library of ingredients.
Priprioca is just one of hundreds of new varieties of ingredients yet to be discovered across the Amazon, just one of the reasons that makes the region one of the most exciting gastronomic prospects in the world.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
